Roast Shoulder of Spiced English Lamb Once tasted, this mouth-wateringly tender lamb will be a firm favourite. Minimal preparation time means once it’s in the oven, party hosts are free to enjoy the day. As an alternative to the recipe overleaf, the lamb can be finished by cooking on the BBQ and be served with a Greek salad and new potatoes.
Roast Shoulder of Spiced English Lamb
Preparation time: 20 minutes
Marinating time: up to 12 hours, but no less than 4hours
Cooking time: 2- 2 1/2 hours
Serves 6
Ingredients
1 boned shoulder of English Lamb, or leg if you prefer
A little olive oil
Salt and freshly ground black pepper
For the marinade:
250g TOTAL Greek Yoghurt
2 garlic cloves, finely chopped
1/2 onion, finely chopped
1 tsp dried chilli flakes
¼ tsp ground ginger
2 tsp rosemary, chopped
Method
‘The messy bit’:
• Beat all the marinade ingredients in a large bowl with a spoon for 4 minutes
• Place the lamb on board and season well
• Rub the lamb all over with the yoghurt marinade - really work it into both sides
• Place in a freezer bag with any remaining yoghurt marinade and refrigerate for up to 12 hours
To Cook:
• Preheat oven to 180 C / F / Gas Mark and heat olive oil in a roasting tray.
• Seal the lamb and roast in oven for up to 2 ½ hours, depending on how you like your meat cooked
Chefs tip:
The enzymes in TOTAL Greek yoghurt helps to tenderise the meat, adds flavour and can be use on cheap cuts of meat. That’s why I have use shoulder in this recipe not leg which is more expensive During the summer reduce cooking time by 30 minutes and finish off on your BBQ. Serve with a Greek salad and new potatoes.
Three Bean Salad This salad is a healthy, quick and delicious recipe full of nutrients and rich in Omegas 3 and 6 oils, which are widely accredited with improving concentration and lowering the risk of heart disease. Brilliant for a packed lunch or as a side dish, this light recipe is perfect for those hot summer days.
Omega-rich Three Beans and Tuna Salad
Preparation Time: 15 minutes
Chilling Time: 1 hour
Serves: 4
Ingredients
- 200g PROBIOTICS Omega-3 & Omega-6 from TOTAL
- 1 tin (185g) tuna in water
- 250g mixed cooked beans (red kidney beans, haricot beans and bortella)
- ½ bunch flat leaf parsley
- 25g red onion, diced
- 25g celery, diced
- 50g homemade chunky croutons
Method
- Drain the tuna and flake into large pieces
- Wash the brine off the mixed beans
- Roughly chop the parsley
- Mix all the ingredients together in a large bowl with the exception of croutons
- Chill for 1 hour
- To serve, arrange in a large bowl and sprinkle on the croutons
Chef’s Tip: To make the homemade croutons simply take a thick slice of your favourite crusty bread and cut into bite size pieces. Place the cubed bread on a baking sheet, drizzle over some Greek olive oil and bake until golden brown
Feta Saganaki Great as a starter or main course. Invite guests in the kitchen to watch the cooking – whilst incredibly easy to create they’ll be amazed at the process.
Fried Feta Fingers Saganaki
Preparation Time: 20 minutes
Cooking time: 35 minutes
Serves: 4
Ingredients
- 400g TOTAL Feta Cheese
- 2 red onions, diced
- 4 cloves garlic, crushed
- 50ml Greek olive oil
- 1 tbsp dry oregano
- 50g black olives, diced
- 1kg very ripe tomatoes, skinned, deseeded and diced
- 1 tbsp flat parsley, chopped
- 125ml water
- 250ml red wine
- 125 ml milk
- 100g plain flour
- 150ml vegetable oil
- 1 bag rocket
Method
- Gently fry the onion and garlic in a little olive oil. Add the oregano, black olives, tomatoes and parsley. Cook for 15 minutes with a lid on
- Add the water and red wine, then reduce to a sauce consistency
- Cut the feta into eight fingers, then coat in milk and pass through the flour repeat this process twice
- To serve, heat the vegetable oil in a frying pan until hot, and cook the coated feta fingers until golden brown. Place the sauce in the centre of the plate, arrange two fingers on each plate then top with some rocket
Chef’s Tip: This makes a great starter for four or a tasty main course for two with a Greek salad and a chilled glass of wine.
(Please see overleaf for full recipes)
The TOTAL range of yoghurts and cheeses are made using centuries-old methods, with only the best ingredients and can be used in a wide range of savoury dishes and desserts; perfect for any meal time.
Available in all leading supermarkets, the TOTAL variety of yoghurts and cheeses includes TOTAL Authentic Greek Yoghurt, TOTAL 0% Greek Yoghurt, TOTAL Feta, TOTAL Feta Cubes in olive oil and oregano, TOTAL Honey Twinpot, TOTAL Tzatziki Dip, TOTAL Sheeps’ & Goats’ Yoghurt and Probiotics from TOTAL. To find out more about the TOTAL Greek Yoghurt range, and for more recipes, visit www.totalgreekyoghurt.com.
For further information, product samples or visuals, please contact
Laura Darke on 020 7630 5000 or email: PR@totalgreekyoghurt.com
Alternatively, visit the press office at www.totalgreekyoghurt.com
-- Ends –
About FAGE UK Limited Fage UK Limited, formerly Gordon Conrad Ltd, is the UK’s largest supplier of authentic Greek yoghurts, dips and cheeses. Fage UK is part of FAGE Dairy Industry SA (pronounced “fa-yeh”), Greece’s largest dairy manufacturer. FAGE produces more than 100 branded dairy products which are enjoyed throughout 25 countries worldwide.